Steak and Potato Soup

Steak and potato soup is a hearty, comforting meal that's perfect for those cold winter months. A creamy and flavorful homemade broth is loaded with tender steak and potatoes.

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Author Heather

Ingredients

16 ounces sirloin steak
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
1 small onion diced
2 cloves garlic minced
¼ cup (30 g) all purpose flour
32 ounces beef broth
1 tablespoon worcestershire sauce or steak sauce
1 teaspoon dijon mustard
½ teaspoon dried thyme
1 pound yukon gold potatoes chopped into bite size cubes
8 ounces heavy cream

Instructions

Trim and cut sirloin steak into small, bite size pieces (about 1" cubes). Season on all sides with salt and pepper.
In a stock pot over medium heat, add olive oil. When hot, add sirloin steak pieces cook until browned on all sides and cooked through to your liking in the center, about 3 to 4 minutes (medium steak is done at 135F). Remove from the pan, cover, and set aside. Leave juices and fat in the pan.
Add onion and cook for 4 to 5 minutes, or until lightly browned around the edges. Add garlic and cook an additional 30 seconds.
Add flour and stir to coat. Cook for one minute.
Add broth, worcestershire sauce, dijon mustard, thyme, and potatoes, stirring to incorporate. Scrape the bottom of the pan to pull up any browned bits.
Bring to a simmer, cover, and reduce heat to low. Cook for about 15 to 20 minutes, or until potatoes are fork tender (potatoes will easily pierce through with a fork).
Return steak to the stock pot along with the heavy cream and stir to incorporate.
Optionally, garnish with parsley or chives before serving.

Video

Notes

Use a tender cut of beef: I highly recommend using a tender cut of beef like sirloin, filet mignon, or ribeye for best results. Cuts like brisket or chuck roast are not ideal because they need to be cook low and slow to break down that tough connective tissue.
Leftovers: Leftover soup will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat leftovers on the stovetop over medium heat or in the microwave.

Nutrition